scholarly journals Analisis Penyebab Cacat Produk Santan Kemasan dalam Penetapan Critical Control Point dengan Pendekatan HACCP di PT. X

2020 ◽  
Vol 1 (2) ◽  
pp. 64
Author(s):  
Gustiarini Rika Putri ◽  
Maria Isfus Senjawati ◽  
Yovi Erlinanto
Keyword(s):  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Coconut Milk ◽  
Milk Product ◽  
Cross Contamination ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System

Hazard Analysis Critical Control Point (HACCP) ia a quality control system from the preparation of raw maerials to the product and accepted by consumers. HACCP is a requirement for guaranteeing the safety of food products produced according to company quality standards.PT. X produces packaged coconut milk as one of the main products and has implemented HACCP in every production process of its products. The packaged coconut milk that is produced often gets bloated in the finished product warehouse before the product is distributed. Therefore it is necessary to analyze the application of HACCP in the production of packaged coconut milk. HACCP application in the packaged coconut milk production process has set 4 Critical control points. CCP 1 (UHT Sterilization System & Aseptic Tank), CCP 2 (Filtration 500 micron), CCP 3 (Product Sterilization at 140-148ºC) and CCP 4 (Filling with Astepo Filler Filling Machine). Each Critical Control Point has physical and biological hazards, which must be controlled to ensure food safety. The research objective was to analyze the implementation of HACCP plan for coconut milk products based on SNI No. 01-4852-1998 regarding the HACCP system and analyzing the causes of product defects (bloating) in the determination of the CCP. Based on the analysis of HACCP application and the causes of product defects in packaged coconut milk, product defects due to bloating are not defects in the production process but defects caused by cross-contamination of microbes after filling. Cross contamination occurs due to cracks in the neck of the aseptic bag cup that cannot be detected directly, and the use of tools that should not be used during the filling process.

scholarly journals PENERAPAN HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) PADA PROSES PRODUKSI WAFER ROLL [Implementation of Hazard Analysis and Critical Control Point (HACCP) in Production of Wafer Roll]

2019 ◽  
Vol 24 (1) ◽  
pp. 1
Author(s):  
Ardaneswari Dyah Pitaloka Citraresmi ◽  
F. P. Putri
Keyword(s):  
Production Process ◽  
Raw Materials ◽  
Hazard Analysis ◽  
Descriptive Analysis ◽  
Control Point ◽  
Survey Method ◽  
X Ray ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Roll Temperature

The purpose of this study was to determine the application of Hazard Analysis and Critical Control Points (HACCP) to identify and prevent potential hazards in the production process of chocolate roll wafers at PT. X.  The production process of wafer roll at PT. X consisted of mixing raw materials, filtering, roasting, rolling a wafer roll, filling cream, cutting, decreasing wafer roll temperature, packaging, and X-ray detection.  The implementation of a quality assurance system must be carried out at every stage of processes to prevent microbiological chemical, and physical hazard pollution, and maintaining product quality.  The study was conducted using a survey method, by directly following the entire process of making chocolate roll wafers from the receiving of raw materials to the final product in the packaging.  The data was analyzed using descriptive analysis method.  The application of the HACCP system at PT. X through two steps, that were preliminary hazard analysis step and hazard analysis step.  The results showed that the X-ray detection pathway found CCP contamination of foreign objects with significant hazards in the form of metal parts in the product.  Preventive actions taken included separating and marking deviant products, repairing the auto stop system, and visual observation by employees on X-ray detection machines.

Hazard Analysis Critical Control Point (HACCP) Systems for Retail Food and Restaurant Operations

1990 ◽  
Vol 53 (11) ◽  
pp. 978-983 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Contributing Factors ◽  
Food Markets ◽  
Critical Control Point ◽  
Safety Assurance ◽  
Critical Control Points ◽  
Haccp System ◽  
Food Market

There are many hazardous operations that are associated with the preparation of foods in food markets and foodservice establishments. These hazards have been repeatedly documented as major contributing factors during investigation of outbreaks of foodborne disease. Risks vary depending on (a) the food source, (b) methods used to prepared foods, (c) conditions during storage and display, and (d) the interval between heating and consumption. Although many different foods are prepared in these operations, they can be classified into categories of foodservice systems and certain critical control points apply to each system. For example, cooking is a critical control point of Cook/Serve Systems; hot holding, as well as cooking, is a critical control point for Cook/Hold Hot Systems; chilling is a critical control point for Cook/Chill and Cook/Freeze Systems; and obtaining foods from safe sources and/or reheating, if applicable, are critical control points for Assemble/Serve Systems. The HACCP system provides several magnitudes of food safety assurance over that offered by traditional inspections for food market and foodservice operations.

Development of HACCP System for Assurance of Product Safety in A Gherkin Pickle Industry

2020 ◽  
Vol 1 (1) ◽  
Author(s):  
Jamuna Prakash ◽  
Madhusmita Sahoo
Keyword(s):  
Decision Tree ◽  
Hazard Analysis ◽  
Control Point ◽  
Export Market ◽  
Human Consumption ◽  
Critical Control Point ◽  
Whole Process ◽  
Critical Control Points ◽  
Safe Product ◽  
Haccp System

Gherkin (Cucumis anguria), which is being widely grown in India now is processed to produce fermented, fresh pack pickles principally for export market. Hazard analysis and critical control point is a system to ensure good quality and safety of the food products. The present study was planned to develop HACCP system for a gherkin pickle industry along with the assessment of microbial quality for multiple product variations. Eight variants of pickles were prepared using spices and preservative and subjected to microbial analysis on 0, 7th and 15th day following standard methods. HACCP study which included the seven principles and twelve steps of HACCP was carried out with a decision tree protocol. Results showed that there was no growth of E. coli, lactobacilli, yeast or mold even after 15 days of storage in any sample stored at ambient or under refrigeration. The study of HACCP system indicated two critical control points in the whole process of making pickles, namely metal detection and pasteurization, for which the limits were identified.Proper monitoring system for the developed protocol would assure a safe product for human consumption. Keywords: Gherkin Pickle; Microbial Assessment; Decision Tree; Hazard Analysis; Critical Control Point; Quality Assurance

scholarly journals Analisis Penerapan Hazard Analysis Critical Control Point (Haccp) pada Pengolahan Makanan Di Mainkitchen Hyatt Regency Yogyakarta

Media Wisata ◽  
2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Hermawan Prasetyanto ◽  
Yosephine Bayu Ratri
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is a qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations, it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been doing. The results of this study are that the application of the principles of HACCP in food processing in the main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals Penerapan Sistem Hazard Analysis Critical Control Point (HACCP) pada Produk Banana Cake di Aerofood ACS Surabaya

2021 ◽  
Vol 5 (3) ◽  
pp. 211
Author(s):  
Annisa Salsabila Setya Budi ◽  
Trias Mahmudiono
Keyword(s):  
Food Safety ◽  
Hazard Analysis ◽  
Control Point ◽  
Food Product ◽  
Safety Standards ◽  
Critical Control Point ◽  
Biological Contamination ◽  
Critical Control Points ◽  
Physical Chemical ◽  
Haccp System

ABSTRACTBackground: Aerofood ACS Surabaya as an international inflight catering service is required to have good food safety standards to ensure the quality of the products. The food safety system implemented by Aerofood ACS Surabaya on all its product is Hazard Analysis Critical Control Point (HACCP), including the banana cake. HACCP needs to be applied to prevent the possibility of physical, chemical, and biological contamination on food product that can cause foodborne disease.Objectives: The purpose of this research is to identify the application of HACCP system to banana cake in Aerofood ACS Surabaya.Methode: The method of this research is a qualitative descriptive method including field observation, interviews, and analyzes HACCP documents of aerofood ACS Surabaya.Result: There are 18 steps to produce banana cake until it can distributed to airlines and can be consumed by consumers: receiving of eggs, receiving of banana, receiving of dry goods (flour, sugar, baking soda, and oil), eggs storage, banana storage, dry goods storage, egg cracking, flour sifting, weighing, mixing, baking, chilling, shaping, packaging, storage of banana cake, setting in the tray, holding room, and delivery to plane. From 18 steps to produce banana cake, there are six critical control points: receiving of eggs, eggs storage, baking, cooling, storage of banana cake, and holding room.Conclusions: Physical, chemical, and biological contamination on banana cake can be prevented by paying attention to each steps, especially the critical control point. Aerofood ACS Surabaya has implemented the HACCP system properly and accordance with the established HACCP plan.Keywords: HACCP, food safety, airlines catering service, foodborne diseaseABSTRAKLatar Belakang: Aerofood ACS Surabaya sebagai perusahaan jasa boga penerbangan bertaraf internasional diharuskan memiliki standar keamanan pangan yang baik untuk menjamin mutu produk yang dihasilkan. Sistem keamanan pangan yang diterapkan oleh Aerofood ACS Surabaya pada semua produknya adalah Hazard Analysis Critical Control Point (HACCP), termasuk pada banana cake. HACCP perlu diterapkan untuk mencegah kemungkinan kontaminasi fisik, kimia, dan biologi pada produk pangan yang dapat menyebabkan foodborne disease.Tujuan: Tujuan penelitian ini adalah untuk mengidentifikasi penerapan sistem HACCP pada produk banana cake di Aerofood ACS Surabaya.Metode: Metode dari penelitian ini adalah metode deskriptif kualitatif yang meliputi observasi lapangan, wawancara, dan menganalisis dokumen HACCP Aerofood ACS Surabaya.Hasil: Terdapat 18 tahap produksi banana cake hingga produk dapat didistribusikan ke peswat dan dapat dinikmati oleh konsumen, yaitu penerimaan telur, penerimaan buah pisang, penerimaan bahan baku kering (tepung, gula, baking soda, dan minyak), penyimpanan telur, penyimpanan buah pisang, penyimpanan bahan baku kering, pemecahan telur, pengayakan tepung, penimbangan, mixing, baking, pendinginan, pembentukan, pengemasan, penyimpanan banana cake, penataan pada tray, penyimpanan pada holding room, dan delivery ke pesawat. Dari 18 tahap produksi banana cake, terdapat enam titik kritis yaitu penerimaan telur, penyimpanan telur, baking, pendinginan, penyimpanan banana cake, dan penyimpanan pada holding room.Kesimpulan: Kontaminasi fisik, kimia, dan biologi pada produk banana cake dapat dicegah dengan memerhatikan setiap langkah terutama titik kritis. Aerofood ACS Surabaya telah melaksanakan sistem HACCP dengan baik dan sesuai dengan HACCP plan yang telah ditetapkan.Kata Kunci: HACCP, keamanan pangan, jasa boga penerbangan, foodborne disease

scholarly journals Food Safety System Design Using Hazard Analysis Critical Control Point (HACCP) on Beverage Product X at a Milk Tea Producer

2018 ◽  
Vol 49 ◽  
pp. 01006
Author(s):  
Praditya Ajidarma ◽  
Muthya Islamiaty ◽  
Fariz Hasby ◽  
Dradjad Irianto
Keyword(s):  
Food Safety ◽  
Production Process ◽  
Hazard Analysis ◽  
Control Point ◽  
Safety System ◽  
Raw Material ◽  
Primary Concern ◽  
Implementation Phase ◽  
Critical Control Point ◽  
Critical Control Points

Food safety is a primary concern in food industry. Hazard Analysis Critical Control Point (HACCP) is a systematic preventive approach that aims to ensure food safety in a comprehensive manner, starting from raw material retrieval from supplier, production phase, up to the distribution to end consumers. Furthermore, the approach is capable of reducing risks associated with food hazard to their acceptable level. Our research took place in a company that produces a wide array of milk tea with a variety of flavours, i.e. product X. Recent increase in overall demand and competitors in Indonesian milk tea market subsequently forces the company to pay more attention to the quality of their product X. Thus, the company aspires to certify its food safety system and management. This research proposes a design and implementation plan of HACCP for quality assurance and food safety of product X. The main outcomes of this research are the HACCP plan for raw material, packaging material, and production process. Further potential improvements are suggested with regard to production process, production equipment, production layout, human resource, sanitation, and documentation system. The HACCP plan consists of ten Critical Control Points (CCPs), a series of documentation forms, and additional documents specifically attributed to support the implementation phase of HACCP plan.

scholarly journals ANALISIS PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) PADA PENGOLAHAN MAKANAN DI MAINKITCHEN HYATT REGENCY YOGYAKARTA

2019 ◽  
Author(s):  
Hermawan Prasetyanto
Keyword(s):  
Food Security ◽  
Food Processing ◽  
Hazard Analysis ◽  
Control Point ◽  
Hazard Identification ◽  
Control Points ◽  
Critical Limit ◽  
Critical Control Point ◽  
Critical Control Points

This study aimed to analyze the application of the principles of Hazard Analysis Critical Control Points (HACCP) in food processing in the Hyatt Regency Yogyakarta main kitchen as an effort to ensure food security. The design of this study is qualitative research conducted at the Hyatt Regency Yogyakarta in May 2017. Data collection uses in-depth interviews, observations, and document studies. From the results of interviews and observations it is known that the determination of hazard identification is in accordance with HACCP provisions, the determination of critical control points (CCP) has been focused on activities that are considered critical can cause danger, have set critical limits at each critical control point established, monitoring implementation has been focused at each critical control point and monitored by the Hygiene Officer 2 (two) times per day, has established corrective actions for each critical control point that is not able to reach the critical limit, verification actions have been carried out and have been scheduled, HACCP design documentation activities and other documents have been do. The results of this study are that the application of the principles of HACCP in food processing in main kitchen has been well implemented in accordance with the standards so that it can be said that the processing of food in the Hyatt Regency Yogyakarta main kitchen has guaranteed food security for guests.

scholarly journals Quality management and safety of food in HACCP system aspect

2020 ◽  
Vol 26 (2) ◽  
pp. 50-53
Author(s):  
Joanna Rosak-Szyrocka ◽  
Ali Abdulhassan Abbase
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Control Point ◽  
Practical Implementation ◽  
Control Points ◽  
Safety Hazards ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System ◽  
Definition Of

AbstractThe practical implementation of hazard analysis and critical control point (HACCP) and in particular the definition of the critical control points (CCPs) in the food industry is usually a complex structured task. This is particularly the case of food enterprise, where quality/safety manager ability, knowledge of the production processes and ‘‘sensitiveness’’ is usually the discriminate for the proper identification and prioritization of risks. The same applies for the definition of causes which may lead to food safety hazards. This paper addresses the issues of how quality/safety managers can objectively and automatically implement the HACCP principles of hazard analysis in the application of HACCP, which is the identification of risk priorities and of the related CCPs. The proposed methodology combines decision tree analysis approach for the analytical decomposition of the relevant steps in the manufacturing process of ice cream.

HACCP Models for Quality Control of Entree Production in Foodservice Systems

1977 ◽  
Vol 40 (9) ◽  
pp. 632-638 ◽  
Author(s):  
BARBARA J. BOBENG ◽  
BEATRICE D. DAVID
Keyword(s):  
Quality Control ◽  
Hazard Analysis ◽  
Control Point ◽  
Control Points ◽  
Frozen Food ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Systems Quality ◽  
Haccp System ◽  
Microbiological Control

Quality control is a major management function in foodservice systems. Quality is defined as a composite of microbiological, nutritional, and sensory attributes. The Hazard Analysis Critical Control Point (HACCP) concept is a preventive approach to quality control, emphasizing microbiological control and identifying process stages where loss of control could present a food safety risk. Applying this concept, which has been implemented in the frozen food processing industry. HACCP models were developed for quality control of entree production in conventional, cook/chill, and cook/freeze foodservice systems in three phases: identification of control points using flow diagrams, identification of critical control points, and establishment of monitors for control. Time-temperature was a critical control point throughout entree production in each of the models; parameters were established for time-temperature and continuous surveillance of time-temperature was the monitor for control. Equipment and personnel sanitation are critical control points which should be monitored using standards established by the foodservice system. Implementation of the HACCP system is recommended for foodservice operations. However, standards and monitors for control of critical control points must be established for each operation and based on their own system objectives, resources, and constraints.

scholarly journals Application of Hazard Analysis and Critical Control Point (HACCP) system in the Production and Sale of ‘Fura da nono’ in Ahmadu Bello University, Zaria, Kaduna State, Nigeria

2021 ◽  
Vol 3 (1) ◽  
pp. 63-71
Author(s):  
M. K Lawan
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Total Coliform ◽  
Hot Water ◽  
Point System ◽  
University Campuses ◽  
Critical Control Point ◽  
Critical Control Points ◽  
Haccp System ◽  
Plate Counts

To ensure the safety of ‘Fura da nono‘, a popular beverage widely consumed in the university campuses within Northern Nigeria, the HACCP system need to be applied. The study was carried out to assess the biological hazards associated with consumption of ‘Fura da nono‘ using the Hazard Analysis and Critical Control Point system. Flowchart of the production processes was drawn and samples were collected and analyzed at different stages of production for total aerobic and coliform plate counts and fungi isolation. The results showed that grinded millet have a total aerobic plate counts (TAPC) ranged from 6.72 log10 to 6.98 log10 cfu/mg, while the total coliform counts (TCC) ranged from 5.32 log10 to 5.45 log10 cfu/mg. After sieving, the (TAPC) ranged from 6.45 log10 to 6.99 log10 cfu/mg, while the (TCC) ranged from 5.23 log10 to 5.59 log10 cfu/mg. All samples were positive for fungi growth after grinding and sieving. The result of (TAPC) after addition of hot water but before molding into shape ranged from 2.99 log10 to 3.23 log10 cfu/mg, while the (TCC) ranged from 0.53 log10 to 0.86 log10 cfu/mg. After molding the millet dough into shape the (TAPC) ranged from 2.98 log10 to 3.43 log10 cfu/mg, while the (TCC) ranged from 0.78 log10 to 2.60 log10 cfu/mg. All the samples collected after adding boil water and molding the millet dough into shapes turn out to be negative for fungi growth. The risk analysis, showed high risk at the level of millet grinding, molding of dough, blending with yoghurt and packing into containers. the study revealed that the stages post boiling of the ingredients with water and molding of the dough into round shapes are the most prone to contamination as such considered as critical control points in ‘fura’ production. It was concluded that there were high bacteria counts in ‘fura’ production with dangers of food borne illnesses when consumed. There is a need to improve hygienic practices especially at the critical points observed in the study.

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